In this all day class, bread baking moves to the next level - rye, graham, amaranth flours, challah and caraway marble bread. This is the perfect next step for folks who have either attended our classes in the past or are already comfortable with the basics of yeast bread baking. Even if you are already comfortable with using different flours, this will be an opportunity to share your own experiences and expand your knowledge. Rye flour is difficult to bake with and getting the right ratio of flours can be frustrating. Even published rye bread recipes don't always result in a delicious bread. We will explore different types of artisan breads and taste breads made by the instructors. You will make your own dough to take home and be part of a fun interactive day. Feel free to bring a sandwich filling (enough for 4 people) to share and eat with the breads. Bring a beverage of your choice. We will provide ingredients for a salad and dessert so that we can take a break for lunch and discussion.

Class will be led by Ellen Gibb and Gary Jones. Ellen and Gary are both former Board Members and long-time volunteers at the Horn Farm Center. Ellen was the driving force behind our Squirrel Tail Oven and Summer Kitchen revitalization project.